This is an Indian Mexican fusion recipe that will make you really happy! A tortilla filled with an aloo chaat filling topped with the most flavorful mole tamarind sauce just works so well. The aloo chaat filling is a simple potato filled flavored with some spices and chutneys. The mole tamarind sauce is a fusion take on the traditional Mexican mole sauce spiced up with some Indian spices and tamarind which compliments the aloo chaat filling amazingly. Topped with a coriander yogurt chutney and sev this is chaat in a burrito form. The best of both cuisines, Indian and Mexican this is one must try recipe! Also use Vegan cheese and make this dish Vegan!
Happy Cooking!

Servings: 3-4 burritos based on size

Prep Time: 20-30 mins

Cooking Time: 40-50 mins

Total Time: 1.5 hours

Ingredients: 

Aloo chat filling:

• 1/2 tbsp peanut oil

• 2-3 large yellow Potatoes- boiled and peeled

• 1 tbsp Ginger paste

• 1 green chili chopped

• 1/2 tsp Cumin powder

• 1/2 tsp Chaat masala

• 1/2 tsp Red chili powder

• 1 tsp Salt as per taste

• 1 tbsp chopped Coriander leaves 

• 2 tbsp Pomegranate seeds

• 1/2 tsp Lemon juice 

• 1 tsp tamarind chutney 

• 1.5 tsp green chutney 

Mole Tamarind sauce:

• 1 tbsp peanut oil

• 1/2 small Onion finely chopped 

• 3-4 cloves Garlic sliced 

• 1.5 tsp Ginger paste 

• 1-2 green chilis chopped 

• 2.5 tbsp Tomato Paste 

• 1 tsp Cocoa powder

• 1.5 inch Tamarind mixed with 1/2 cup hot water 

• 1 1/4 cups Veg stock 

• 1 tsp salt as per taste

• 1 tsp Cumin powder

• 1/2 tsp Paprika 

• 1/4 tsp black salt

• 1/4 tsp corriander powder 

• 1/2 tsp Pepper

• 1/4 tsp Cinnamon powder

• 1 tbsp peanut butter

Filling & Garnish:

• 3-4 flour Tortillas

• 1/2-1 cup shredded mexican/cheddar cheese

• 2-3 tbsp Coriander chutney 

• 1-2 tbsp Yogurt 

• Sev 

• Pomegranate seeds

Directions: 

1. Mole Tamarind Sauce:

   • Soak tamarind in hot water and let it sit. I like to break up the tamarind in the water so it soaks better.

   • In a pan on medium heat add peanut oil.

   • Add onions and cook it for 3-4 mins till its translucent.

   • Add garlic, ginger and green chilis and cook for 2-3 mins.

   • Add all spices- cinnamon, salt, cumin, coriander, paprika, black salt, pepper and cocoa powder and mix it in.

   • Add tomato paste and cook for 1-2 mins.

   • Add peanut butter and cook for 2-3 mins.

   • Add veg stock and strained tamarind water. Let it cook for 6-8 mins on a low boil till it thickens.

   • Blend the sauce till its smooth and no lumps.

   • The sauce is ready

2. Aloo chaat Filling:

   • In a pan on medium heat, add peanut oil.

   • Add ginger paste and green chilis and cook for 2-3 mins.

   • Add chopped potatoes and mix it together.

   • Add spices- cumin powder, chaat masala, red chili powder and salt and cook for 1-2 mins.

   • Add chopped coriander leaves, tamarind chutney, coriander chutney, lemon juice, pomegranate seeds and mix. Cook for 1-2 mins.

   • The filling is ready.

3. Assembly:

   • Warm a tortilla slightly on a skillet.

   • Put some filling on the tortilla a little more centered towards one edge. This makes it easier to roll then placing it right in the middle.

   • Spread some of the mole sauce on the other edge this helps to close it.

   • Fold the shorter sides of the tortilla over the filling and then roll over to form a burrito and close it.

   • Pour nope tamarind sauce over and sprinkle some cheese.

   • Broil in the oven till the cheese melts. Don’t make it crispy.

   • Sprinkle chaat masala over it.

   • Mix green chutney and yogurt and drizzle it over.

   • Garnish with sev and pomergranate seeds.

   • Serve immediately!

Notes/Tips:

1. You can make the mole tamarind sauce from before and keep. It pairs really well in all Mexican food.

2. I made medium sized burritos and not very large.

3. You can make these mini and serve them as appetizers.

4. You can also make the filling and keep from before. Just bring it to room temperature before using.

5. Do not over fill the burrito otherwise it will be difficult to close.

6. You can make it as cheesy as you like.

7. Serve immediately after pouring the sauce over it otherwise it will get too soggy.